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Sushi Rice Recipe


Sushi Rice Recipe

1 cup rice (measured with the rice cup that comes with the rice cooker, about 80% of a regular measuring cup)
1 1/2 tablespoons Mizkan Rice Vinegar
1 1/2 teaspoons sugar
1/8 teaspoon salt or to taste


1 cup rice
1 1/2 – 2 tablespoons Mizkan Sushi Seasoning


Cook the rice in the rice cooker. Once cooked, transfer the rice out in a bowl and add the Mizkan Rice Vinegar, sugar and salt (OR the Mizkan Sushi Seasoning) into the rice and mix well with a spoon. Let the sushi rice cool to room temperature. Use the sushi rice to make the sushi of your choice.

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18 COMMENTS... read them below or add one

    • Etsuko R.

      Please read my comment posted on 12/9/2010 about Sushi Rice. That I usualy do which I learned from my mother in Japan. Enjoy !

  1. Etsuko R.

    I use medium grain rice NISHIKI, after washing rice, keep rice about 1 hour without water, then add water little less than instructed (If there are water level lines in rice cooker for amount, water level below the line of your rice amount.) After cook, mix hot rice with a spoon in pot, give air between rice and brake up stiffness. Move cooked hot rice in wide mouth bowl, add vinegar mixture all over, mix rice with a spoon but cutting motion ( do not pat-a-cake, it will be mashy ), same time you can give bleaze with a fan or paper. This will help to dry vinegar, and make shiny vinegared rice. Do not cool down completely, little warm or room temprature rice to shape your Sushi.

  2. It will be a 2 person making sushi rice (for me)… I am mixing the vinegar into the hot rice while my hubby will fan… I can’t mix and fan at the same time… hehehe… very confusing indeed :)

  3. bird

    Watch out for GMO (genetically modified) soy sauce w/sushi!!! Get organic or soy alternatives to be safe! Get organic rice too! Learn about GMOs – scarey stuff!

  4. annaeisaks

    I think much more useful recipe would be without rice cooker. How many people have rice cooker at home. There some ways to do it without rice cooker. But it is not perfect ofcourse.

  5. Vrenn

    I’ve noticed some other sites ask to heat up the rice vinegar in a pot, while adding the sugar and salt to melt it down. Are there pros and cons to this method or is it just another way of making sure that the elements of the seasoning is all melded as one?

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